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19 Apr 2021

Spaghetti alla chitarra

Spaghetti alla chitarra

Award-winning celebrity chef and restaurateur Aldo Zilli specialises in Italian, vegetarian and seafood cuisine. This recipe is for a variety of egg pasta typical of his home region of Abruzzo in Italy. If you’d like to experience Aldo’s Italian cooking, join us at the National Geographic Traveller Food Festival, where he’ll be appearing on the main stage. 

Serves: 2
Takes: 40 mins 

200g ‘00’ flour 
2 or 3 organic eggs, beaten


  1. Put the flour in a bowl, add a pinch of salt and mix well. Make a hole in the middle and pour in the beaten eggs. Mix until a dough is formed, starting from the centre and working towards the outside. 
  2. Leave to rest, covered with a damp cloth, for 30 mins. 
  3. Roll out the pasta to a 5mm thickness with a rolling pin. 
  4. Put on a chitarra pasta cutter and press with a rolling pin. 
  5. Lay the spaghetti on a flour-dusted surface and leave to dry — it will then be ready to use.
  6. Add to boiling salted water and cook for 1-3 mins until al dente, then drain and serve.

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